模糊数学耦合响应面法研制石榴风味功能酸奶  

Development of functional yoghurt with pomegranate flavor by fuzzy coupled response surface methodology

作　　者：宋娜[1] 李竹生[1] 张艳丽[1] 王亚平[1] SONG Na;LI Zhusheng;ZHANG Yanli;WANG Yaping(Biomarker Quantitative Detection Henan Engineering Laboratory,Zhengzhou Technical College,Zhengzhou 450121)

机构地区：[1]郑州职业技术学院生物标志物定量检测河南省工程实验室,郑州450121

出　　处：《中国食品添加剂》2022年第6期122-128,共7页China Food Additives

基　　金：河南省科技攻关项目(182102310659);河南省教育科学“十三五”规划课题(2020YB0558);河南省高等教育教学改革研究与实践项目(2021SJGLX839)。

摘　　要：以石榴汁和全脂奶粉为主要原料,添加低聚木糖,制作凝固型石榴风味功能酸奶。用模糊综合评判法考察不同单因素对酸奶感官评分的影响,采用响应面法优化凝固型石榴风味功能酸奶配方。结果表明:石榴汁添加量为12.8%,低聚木糖添加量2.5%,白砂糖添加量3.3%,酸奶菌接种量为0.2%,在温度42℃条件下发酵6h,制得的凝固型石榴风味功能酸奶感官评分为91.96分,颜色粉红,质构均匀、入口丝滑,兼有石榴汁的甘甜和牛奶的醇香。Using pomegranate juice and whole milk powder as the main raw materials and adding xylooligo saccharides,the solidified pomegranate flavor functional yogurt was prepared.The effects of different single factors on the sensory score of yoghurt were investigated by fuzzy comprehensive evaluation method,and the formula of solidified pomegranate flavor functional yogurt was optimized by response surface methodology.The results showed that the addition of pomegranate juice was 12.8%,xylo oligosaccharide was 2.5%,white granulated sugar was 3.3%,and the inoculation amount of yoghurt bacteria was 0.2%.The sensory score of coagulated pomegranate flavor functional yoghurt was 91.96 after fermentation at 42℃ for 6 hours.The color was pink,the texture was uniform,and the entrance was silky.It had both the sweetness of pomegranate juice and the mellow aroma of milk.

关 键 词：模糊数学 响应面法 石榴汁 低聚木糖 酸奶 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]